242 PRESENT POSITION OF 



Brauer- und Hopfen-Zeitung/ 1892, No. 15) that pure culture 

 had been thoroughly adopted in this famous brewery, with 

 the help of three propagating apparatuses. Arminius Bau 

 has also been successful in introducing my system in Dutch 

 high-fermentation breweries. A large number of foreign high- 

 fermentation breweries have in recent years also received 

 supplies of pure cultivated, systematically selected species of 

 yeast from Jorgensen's laboratory. 



Dr. Olsen introduced a pure cultivation of a high yeast in 

 Ringnes & Co.'s brewery at Christiania. Ehrlich stated in 

 his journal, in 1894, that many breweries had for years 

 obtained pure cultures of high-fermentation yeast from his 

 station at Worms, that these had proved successful, and that 

 the arguments raised against pure yeast were entirely unsup- 

 ported. Aubry, in Munich, expressed himself in like manner 

 a few years ago. 



Experience has thus shown that, as in the case of low- 

 fermentation yeasts, there are also different species or races 

 of high-fermentation culture yeasts, several of which differ in 

 several respects in their properties. In order to satisfy the 

 different requirements with respect to the character of the 

 beer, it is just as necessary to make a systematic selection 

 of the species as in the case of low fermentation. In conse- 

 quence of the great differences which exist in various species 

 and races, the same treatment will not suit all. My remarks 

 referring to low-fermentation yeast in this connection (see 

 Chapter I.) also apply here ; no general rule can be given. 



The advance soon found its way to Australia. In the 

 Australian 'Brewers' Journal' (Melbourne, Dec. 20, 1888, and 

 Jan. 20, 1889), Mac Cartie and De Bavay state that the 

 system of pure yeast has given good results in several high- 

 fermentation breweries in Australia, and not only for running 

 ales, but also for stock beers. They say that they have met 

 with no difficulty in obtaining a proper secondary fermenta- 

 tion, and that the beers of Melbourne are, in the main, similar 



